More seasonal recipes

Depending on the thickness of the steak, this recipe from The Chronicle archives may take a little bit of extra time, but the active prep time is minimal. To save time, ask your butcher to butterfly the flank steak.

1 10-ounce bag frozen chopped spinach, thawed

2 tablespoons minced shallots

2 tablespoons extra virgin olive oil

¾ cup feta cheese

2 teaspoons dried oregano

Pinch red chile flakes

1 tablespoon fresh lemon juice, plus fresh wedges for garnish

Kosher salt and ground black pepper, to taste

1½ pounds flank steak

Instructions: Preheat the oven to 400 degrees.

Place the spinach inside a kitchen towel or colander, and squeeze thoroughly to drain excess liquid. Place in a bowl, and mix with the shallots, olive oil, feta cheese, oregano, chile flakes, lemon juice, and salt and pepper to taste.

To butterfly the flank steak, lay it on a cutting board with the short side facing you, and slice it horizontally with the grain from one long side to the other, leaving about ½ inch closed on one side. Open it up to lay flat, and season well on both sides with salt and pepper. Spread the filling evenly over one side of the steak, and place the other side back to enclose the filling. Roll up, starting with the short side, and secure with toothpicks on the open end.

Place the steak seam-side down on a roasting pan, and cook for about 30-45 minutes, depending on the thickness of the steak, for medium. Let rest for at least 5 minutes, and slice ¾-inch thick. Serve garnished with lemon wedges.